60-90 (!) year old zippy grolleau, grown on sandy-clay with sandstone and purple slate (these are well-draining and retain heat, which creates softness in wine), PLUS the fruit was destemmed and gently pressed to continue the supple vibez for eons. Fermented for 20-30 days before spending 18 months in oak barrels to round out edges and fully amalgamate the power of this wild and wonderful grape. Savoury all around, with a deep purple tone, sour cherries, taut red plum, English Breakfast, vegetal crunch, enhanced by a tingly minerality & violet bouquet on fire. Do not hesitate to decant & pour alongside salty and briny snacks.

From 45-year-old vines, the destemmed grapes were fermented for a month, aged in a combination of used Burgundy casks, steel vat and new oak for 18 months, and bottled without fining or filtration. Chiselled & heady, piquant in profile and personality and fruited like a backpack of smushed cherries and blueberries. Black leather glove holding banana pepper greenness, dirty cobblestone, savoury-smoky-spicy tannins & the smell of grinding a pencil with those old-school wall sharpeners.

Two-thirds 45 year old Cab Franc, one-third 70 year old Cab Sauv & six months in oak – a dark, twisted fantasy of a rich, full-bodied red with all the bells and whistles. Black forest filling, crunchy loam, savoury woodspice, warm cowhide, kumquat acid & smoky tannins with a touch of blood, cigarillo and dried eucalyptus on the finish.